Yellow Bird
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Yellow Bird
Serve in a Collins glass
| 2⁄3 oz | Light gold rum (1-3 year old molasses column) |
| 2⁄3 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 oz | Giffard Banane du Brésil liqueur |
| 1⁄3 oz | Galliano L'Autentico liqueur |
| 1 1⁄2 oz | Orange juice (freshly squeezed) |
| 5⁄6 oz | Pineapple juice |
| 1⁄6 oz | Lime juice (freshly squeezed) |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of banana carved to resemble a bird, or skewered pineapple wedge, Luxardo Maraschino Cherry and half orange slice wheel.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with carved banana or skewered pineapple wedge, maraschino cherry and half orange slice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
With its sunny colour and tropical fruity flavour and rum base, the Yellow Bird certainly evokes the Caribbean. Two rums and three fruit juices, but the ripe banana and peppermint freshness of the two liqueurs that most influence this lightly Tiki cocktail.
Variant:
Served straight-up in a coupe, made by shaking 30ml white rum, 15ml Galliano, 15ml triple sec and 15ml lime juice with ice.
History:
Perhaps simply named due to its golden yellow colour or possibly after the 19th-century Haitian tune Choucoune, rewritten with English lyrics as Yellow Bird in the mid-1950s. The song was first recorded with his calypso-style arrangement by Norman Luboff and his choir in 1957. A 1959 recording by the Mills Brothers became a minor hit but it was Hawaiian singer Arthur Lyman's recording that rose to No.4 on the Billboard charts in July 1961. Some say that this record was regularly played at Shell Bar in The Hawaii Village so inspiring the creation of this cocktail there.
Nutrition:
One serving of Yellow Bird contains 201 calories
Alcohol content:
- 1.3 standard drinks
- 12.6% alc./vol. (12.6° proof)
- 17.6 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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1/2 oz. Cointreau
1/2 oz. Galliano
3/4 oz. lime juice
and it was superbly balanced! Not too sweet at all, a sort of Rum Sour! Found that recipe when googling "cocktails to go with seafood." And, yes, it makes a great accompaniment to either an elaborate or very simple seafood dinner, lunch, or canape.